ito Vegan Irish Soda Bread is an easy yeast-free bread recipe made with only 5 simple ingredients and ready in 30 minuto.
I love making simple plant-based bread like my Tinapay na Harina ng Oat, Tinapay na may 2 Sangkap, Resipi ng Tinapay na Keto na Vegan, O Tinapay na Walang Gluten na Vegan. Making your own bread is extremely satisfying.
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Vegan Irish Soda Bread
This vegan soda bread is a quick, no-yeast recipe that is delicious on toast or as a side to soup. It takes only 10 minutes to prep!
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Servings: 20 hiwa
Mga Calorie: 109.8 kcal
Ingredients
- 3 tasa Flour ng Lahat-Lyong - or spelt
- ¾ tasa Puting Harinang Buong Trigo - (tala 1)
- 1 ½ kutsarita Baking soda
- ½ kutsarita Asin - opsyonal, maaaring gawing walang asin
Vegan na buttermilk
- 2 tablespoons Apple Cider Vinegar - or lemon juice or any vinegar
- 1 ¾ tasa + 2 kutsara Soy Milk - or oat milk or almond milk
To knead the bread
- 4-6 tablespoons Flour ng Lahat-Lyong
tagubilin
- Preheat the oven to 430°F (220°C). Line a baking tray with a lightly greased piece of parchment paper. Set aside.
- In a medium-size mixing bowl, whisk soy milk with apple cider vinegar. Set aside for 10 minuto hanggang sa lumapot ito at maging parang buttermilk.
- In another large mixing bowl, whisk together flours, baking soda, and salt.
- Make a well in the center and pour the vegan buttermilk.
- Stir the dough with a spatula at first. Then, when it becomes difficult to work the dough with the spatula, use your hands to knead the dough, adding more flour if needed to form a ball.
- Knead the dough for 1 or 2 minutes maximum until you are able to make a ball. If the dough is very sticky, simply add white flour (up to a maximum of 1/3 cup) but be careful! You don't want dry dough, or the Irish bread will be very dense and dry. A stickier dough results in moist, elastic bread, and that's what you want.
- Ilipat ang bola ng masa sa inihandang baking tray at patagin ang masa upang maging manipis na disc na may maximum na 3 cm (1.5 pulgada) ang taas. Napakahalaga nito, kung hindi ay hindi talaga aalsa ang tinapay.
- Gupitin ang isang malalim na krus (1 cm ang lalim, 0.4 pulgada) sa ibabaw ng tinapay at budburan/patapikin ng kaunting puting harina.
- Bake at 220°C (430°F), middle rack, for 20-30 minuto o hanggang sa maging malutong ang labas.
- Ilipat sa isang cooling rack para sa 1 hour bago hiwain.
- Itabi ang tinapay sa temperatura ng kuwarto nang hanggang 3-4 na araw, balutin ng malinis na tuwalya upang mapanatili ang kahalumigmigan nito.
- Maaaring kainin nang simple o i-toast kasama ng jam o dinurog na avocado. O maaari rin itong ihain bilang mabilisang ulam sa sopas at mga salad.
Mga Tala
Gatas na nakabase sa halaman: This recipe achieves the best bread texture using regular soy milk rather than low-fat or any other plant-based milk.
Tandaan 1Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.
Mga buto at mani: You can add up to 1/2 cup of seeds or chopped nuts, such as sunflower seeds, pumpkin seeds, linseeds, sesame seeds, chopped walnuts, pistachios, or almonds, to the bread dough.
Tinapay na Matamis: You can also add up to 1/3 cup of dried fruits, such as apricots, cranberries, raisins, or dates, to this bread.
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 109.8kcal | Carbohydrates: 20.6g | Protina: 3.5g | Taba: 1.2g | Saturated fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated na taba: 0.1g | Sosa: 207.1mg | Potassium: 54.5mg | Hibla: 1.2g | Asukal: 1g | Vitamin A: 88.4IU | Bitamina B12: 0.2Pg | Bitamina C: 1.6mg | Bitamina D: 0.3Pg | Calcium: 50.5mg | Iron: 1.3mg | magnesiyo: 4.5mg | Posporus: 22mg | Zinc: 0.2mg
Ingredients at Substitutions
Five ingredients are all you need to make this soda bread!
- Flour ng Lahat-Lyong – I like classic high-grade flour for making soda bread. The recipe also works if you use spelt flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Whole Meal Flour – Make sure to use fine whole wheat flour. Some versions are quite coarse and won’t absorb enough liquid, leaving the dough sticky. You can swap it for fine oat flour or just more all-purpose flour.
- Baking soda – This recipe wouldn’t be a soda bread without baking soda. This is what makes this bread airy and with the signature flavors.
- Apple Cider Vinegar – Vinegar is the acidic ingredient that is necessary to trigger the transformation of flour into bread. You can also use lemon juice as it’s equally acidic.
- Soy Milk – Soy milk is the best option as it’s rich in protein, but the bread also works with oat milk or almond milk. Cashew milk and coconut milk are too low in protein to curdle properly.
How To Make Vegan Irish Soda Bread
- First, you need to make vegan buttermilk. This is the key ingredient to creating a moist bread texture. It combines an acidic ingredient – apple cider vinegar, vinegar, or lemon juice – and a full-fat plant-based milk – soy milk gives the best texture, but oat milk and almond milk would work.
- Then, combine the flours. I recommend a combo of white flour and white whole-wheat flour for an earthy flavor.
- Finally, add the baking soda acts as a raising agent to make this yeast-free bread raise as regular artisan bread.
- Pour the vegan buttermilk into the dry ingredients and start combining the soda bread batter with a wooden or silicone spatula.
- When the dough becomes too dense and sticky, use you hands to knead it for a few more minutes.
- Let the vegan Irish soda bread dough ball rest in the bowl for a few minutes.
- Transfer the dough ball to a baking sheet lined with parchment paper.
- You must flatten your dough ball into a thin round disc – no more than 1 inch high (3cm). The bread won’t rise much so don’t make it too small.
- Make sure a deep 0.3-inch cup (1 cm) cross on top of the bread. This is the key to perfect Irish soda bread. Bake it at 430°F (220°C) on the middle rack for 20 to 30 minutes until the outside is crusty.
What To Eat With Irish Bread
You can serve this bread with vegan butter as a side to soup or make delicious avocado toast. It’s a delicious bread, plain or toasted, that can also be used for jam ng sanggol toasts or sandwiches.
You can also dip it into your favorite plant-based dip like:
Mga Madalas Itanong
Can I bake it in a cast-iron pot?
Yes, this recipe works in a cast-iron pan.
Gaano katagal ko maaaring itago ang tinapay?
Itabi ang tinapay sa temperatura ng kuwarto nang hanggang 3-4 na araw, balutin ng malinis na tuwalya upang mapanatili ang kahalumigmigan nito.
Can I freeze soda bread?
This soda bread can be kept in the freezer for up to 3 months. Make sure you slice it before freezing it, as it makes it so much easier to reheat. Just pop a slice in the toasted to thaw.
Mas Maraming Vegan na Recipe sa Pagbe-bake
Below I listed more vegan baking recipes for you to try:
Good recipe! I think next time I’ll add a bit more salt as it was a little bland. I def overworked the dough as it was the first time I’d made soda bread in a long time. Overall, a forgiving recipe that my family enjoyed.
Salamat sa magandang feedback!
I am looking for some bread recipes that are gluten free.
All my recipes can be made gluten-free using my gluten-free converter dito.
This Irish soda bread is delightful. I love the ease of the recipe. I was wondering if I can up the whole wheat flour and decrease the white flour?
Thank you for your great recipes.
Thank you for the lovely review! The thing is, if you up wholewheat flour, you up the fibers which means you will need more water, and the bread will be a bit more dense as well. It should work, but expect difference and be ready for a few adjustment.
I can’t tell you how many times I have made this bread. It is such a fantastic recipe. I’ve adjusted it over time for myself. I use the coarse wholemeal flour – and do 50/50 white to brown flour. And it is sticky BUT thats ok – I make it in a loaf tin. It turns out perfectly every time.thanks so much
Thanks for taking the time to share this fantastic review!
hi. I have tried this before and loved it although was dense. I too am confused about the 1″ height max and then the ball reference. I am making this again but don’t have vinegar. can I use vegan yogurt instead? I see other recipes use it. thanks as always for healthy tasty recipes!!
I don’t think yogurt is a great swap, but you can swap vinegar for lime or lemon juice. The dough ball should be 1 inch height meaning don’t shape it thicker before baking or it won’t bake properly in the center.
just made this last night and it was delicious! so quick and simple. will be my go to soda bread recipe from now on. thank you!
Thanks for sharing this recipe. Easy to make. Healthy bread.
My first Irish soda bread! It is very good! Thank you!
Salamat ng marami!
I used cashew milk and after adding the vinegar, it didn’t thicken like buttermilk After 10 minutes so I waited another 15 minutes and it was a regular milk consistency. Anybody else have this problem? Still, the flavor was GREAT, just a bit dense. I also think I didn’t flatten it enough to rise properly. Guess I’ll try soy milk in the future.
Curdling happens when the protein in the milk coagulates and this is triggered by the acidic ingredient (vinegar). The more protein in the milk, the more curdling you have.
Cashew milk is lower in protein than soy milk or oat milk, so it might explain it.
I’ll add a note to the recipe 🙂
Can I substitute gluten free flour?
I didn’t try this option, I am not too sure how it will impact the bread texture.